Grilled Trout with Corn and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite summer dinners because it comes together in less than an hour and tastes like you spent all day in the kitchen. Fresh trout is packed with omega 3 fatty acids that are great for your heart, and when you top it with a fragrant herb butter and sweet corn, it becomes something truly special. The best part is that everything cooks right on the grill, which means minimal cleanup and maximum flavor. Whether you're cooking for yourself or impressing guests, this simple yet elegant dish delivers restaurant quality results without the fuss.
Ella x
Ingredients
- 4fresh trout fillets(skin-on, about 6 oz each)
- 591 mlfresh corn kernels(cut from cob or frozen)
- 5 tablespoonsunsalted butter(divided)
- 2shallots(minced)
- 2 tablespoonsfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 3garlic cloves(minced)
- 1lemon(zested and juiced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Prepare the herb butter by creaming together 3 tablespoons softened butter with minced garlic, chopped thyme, parsley, and lemon zest until well combined. Season with a pinch of salt and set aside.
Tip: You can make this herb butter up to a day ahead and refrigerate for convenience.
- 2
Pat the trout fillets dry with paper towels and season both sides generously with sea salt and black pepper about 5 minutes before cooking.
Tip: Drying the fish ensures a crispy, golden skin when cooked.
- 3
Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Tip: Cast iron retains heat evenly, perfect for achieving crispy skin on delicate fish.
- 4
Place trout fillets skin-side down in the hot skillet and cook for 5-6 minutes without moving them, until the skin is golden and crispy.
Tip: Resist the urge to move the fish around; let it cook undisturbed for best results.
- 5
Carefully flip each fillet and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a warm plate.
Tip: The fish cooks quickly, so keep a close eye to avoid overcooking.
- 6
In the same skillet, add 1 tablespoon butter and sauté the minced shallots until softened, about 2 minutes.
Tip: The residual trout flavor in the pan adds wonderful depth to the corn.
- 7
Add the corn kernels and cook for 4-5 minutes, stirring occasionally, until lightly charred and tender.
Tip: Allow some kernels to brown for a sweet, caramelized flavor that complements the trout beautifully.
- 8
Deglaze the skillet with fresh lemon juice, scraping up any browned bits from the bottom. Season the corn mixture with salt and pepper to taste.
Tip: Deglazing captures all the flavorful fond stuck to the pan.
- 9
Top each trout fillet with a generous dollop of herb butter, allowing it to melt over the warm fish. Serve immediately with the charred corn medley alongside.
Tip: The residual heat will gently melt the herb butter, infusing the trout with aromatic flavors.
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